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Sunday, August 7, 2011

Butterscotch Swirl Cake

From the kitchen of One Perfect Bite...I'm honestly not sure where to start with my review of today's recipe. I saw it in Taste of Home magazine several years ago, but, for whatever reason, I postponed giving the recipe a try. While I was curious and absolutely love the flavor of butterscotch, I was put off by the ingredient list and the time required to make the cake. I could tell from the photo that its frostingless nature would make it perfect for toting to meetings or alfresco meals, but I wasn't sufficiently swayed to begin cracking eggs or taking whisk to hand. I've had an awful of of people traipsing through the house this summer, and that amount of company means an awful lot of baking. To avoid repetition, I decided to try some new things, like this cake. After all, how bad can anything made with this much butter and sugar be? As it turns out, I can recommend the cake it, but only conditionally. My palate kept picking up the exaggerated flavors of artificial butterscotch and rum and I wasn't thrilled. The rest of my tasters, however, loved the cake and it was gone within the day. Since mine was the only dissenting vote, I'm going to share the recipe with you today, despite my personal reservations. Here's the recipe for those of you I haven't scared away.

Directions:1) Preheat oven to 350 degrees F. Grease and flour a 10-inch fluted tube pan.2) In a large bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream, beating well after each addition.3) Transfer 2 cups of batter to another large bowl; beat in pudding mix, butterscotch topping and remaining egg until well blended. Pour half of plain batter into prepared pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl.4) Bake for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.5) For glaze, in a small saucepan, combine the butter, brown sugar and milk. Bring to a boil. Remove from the heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans. Yield: 12 servings.

I don't know about the taste, but the cake is picture perfect... but then again, so is everything you make! Pretty... And I think I would still love it because it is butterscotch - real or fake :) Thanks for sharing, Mary!

It is really a beautiful cake! What perfect marbling, Mary! And the elegant topping is just perfect, too. But thanks for the honest opinion. My dad baked cakes with boxed pudding inside and we loved them, but, like you, we are now used to homemade so I fear that we would sense the artifical flavors. But it certainly was worth the try and a lovely picnic or brunch cake it is.

It's a lovely cake, Mary and I do love butterscotch, but for some reason, I've never liked boxed butterscotch pudding. The only reason I would make this is your comment about everyone else liking it. That counts for something, right? Especially when you want to offer something new and different.

Perfectly gorgeous cake! Maybe backing off on the rum extract and using real rum might take that strange'tang' from the taste ... I love the idea of butterscotch as it's not a flavour that I often come upon in baked goods ... I think I will make this cake the next time there's a crowd coming for dinner!

I get a knee jerk mistrust of any recipe with this many ingredients, but then again I'm a big bundt cake fan. I know what you mean about artificial flavors, they can really stick on the tongue. Looks gorgeous, though!

Hi Mary, the cake looks beautiful and I love your honest review! I love butterscotch so I will be anxious to give this one a try, especially with a family full of butterscotch lovers too. I think I'll save this one for Labor Day weekend, it will be perfect. Many blessings to yoU! ~C.

I am not a fan of butterscotch but my husband loves it and begs me to make a butterscotch cheesecake because that's the only butterscotch recipe I have. Well, now I have two and he would love me to make this and I will be doing so as soon as possible. Your baking is impeccable, Mary. I can only hope it comes out half as good looking as yours.

Let's face it. You're a purist, in that I rarely see package mixes in your recipes. It's one of the reasons I love your blog. I appreciate your honesty. My guess is that most of my friends and family would love this, and I probably would too. I have a dangerously huge sweet tooth, so most any dessert temps me more than a savory one. You still made it look lovely.

I'm going to go with your great taste buds and pass even though others that tried it said it was good. I think that it could probably be reworked by your excellent hands and if so, we will see a revision. I'm sure it was good but just not up to your standards.

Oh my goodness, I ran across this on Pinterest and was excited to see it was your post, Mary! I felt the same way about this cake, but I did win a blue ribbon for it at the fair last year so I think we're in the minority! Definitely not my favorite cake. But I know the woman who created the recipe (she's an online buddy I met on myspace and is a field editor for TOH)--she has won a blue ribbon for it at her state fair in California for the past 10 years or more! So yeah, we're the black sheep I guess. :)

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